Time taken:60 minutes in all including chopping of the veggie
Bitter gourd not at all the favorite veggie of many, but the chips is the hot favorite of even the youngsters these days. I happened to taste it in Bangalore a year ago and gave a few trials for the recipe and was a flop. I also found it very popular in the U.S available in almost all the indian stores and happened to be always at home for the lunch or the dinner as side dish. I thought of giving another trial a few days later and was a total success. For now i always have it as a side dish for lunch almost daily. It is a good combination with rice and dal too!!!
What you need to have:
1. Bitter gourd slices – 3 Cups
2. Rice atta – 1 Tablespoon
3. Chick pea atta – 1 Tablespoon
4. Corn flour – 1 Tablespoon and 1/2 Teaspoon
5. Red chili powder – 3/4 Teaspoon(Byadgi chili powder)
6. Turmeric powder – 1/2 Teaspoon
7. Dhania powder – 2 Teaspoons
8. Salt – As needed
What you do with what you have:
1. Wash and pat dry the veggie and keep it aside. Chop it into as thin and as even as possible so that it fries evenly at once. Use preferably fresh and medium tender Bitter gourd, so that there are not many seeds. If tender also there could be but need not deseed the same. If not de-seed them. Slices of Bitter gourd
2. Sprinkle salt and keep it aside for 5 minutes , so that it turns moist. Add red chili powder, corn flour, chick pea atta, Dhania powder,salt, 1 teaspoon cooking oil and give a stir with your hands in such a way that it is coated evenly to all slices. Sprinkle very little water if needed. All powders being added to bitter gourd slices Masala being applied to bitter gourd slices
3. Place a wide skillet with cooking oil in it on medium flame. When heated, slide masala coated bitter gourd slices into it slowly in a spread manner so that they do not stick to each other and in between separating them with the ladle slowly. Masala applied Bitter gourd chips being fried in oil
5. Transfer it to a col-lander on a tissue paper to get rid of the extra oil. Transfer it to a serving bowl for a better view of the dish. Yummmmm!!!Transfer it to an air tight container and will remain afresh for more than a month. Beleive it and it is my experience if one uses fresh cooking oil.!!! Ready to serve crispy Bitter gourd chips
Time taken: 1 hour in all including chopping of the veggie and frying
Good to remember: 1. Use fresh and tender Bitter gourd for best results.
2. If there are seeds which is very hard, it has to be de-seed. Else it will harden on frying and will make the chips very hard while consuming hurting your teeth.
3. Using Dhania powder is one’s option and is for extra flavour.